Cranberry-Pecan Tart

Name: Cranberry-Pecan Tart
Yield: Serves 8 to 10
Ingredients: 1 , large egg yolk; 1 tablespoon, heavy cream; 1/2 teaspoon, vanilla extract; 1 1/4 cups (6 1/4 ounces/177 grams), all-purpose flour; 2/3 cup (2 2/3 ounces/76 grams), confectioners' sugar; 1/4 teaspoon, salt; 8 tablespoons, unsalted butter, cut into 1/4-inch pieces and chilled; 1/4 cup, water; 1 cup (7 ounces/198 grams), granulated sugar; 2/3 cup, heavy cream; 3 tablespoons, unsalted butter, cut into 1/2-inch pieces; 1/2 teaspoon, lemon juice; 1/2 teaspoon, vanilla extract; 1/8 teaspoon, salt; 6 ounces (170 grams/1 1/2 cups) fresh or thawed frozen, cranberries; 1 1/4 cups, pecans, toasted and chopped coarse

Desserts or Baked Goods
Fruit
Fruit Desserts
Dessert Pies

What’s not to love about the combination of crunchy pecans, chewy cranberries, and a rich filling? As it turns out, lots.

SERVES 8 to 10

TIME 2 hours, plus 1½ hours cooling, and 30 minutes freeing, and 1½ hours cooling

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